Foil-wrapped baking potatoes create their own steam as they could gently in the slow cooker. The size of the potatoes will determine the length of cooking time needed. When you think the potatoes might be ready, test them with a fork to see if they are tender. If the fork passes through easily, they are done.

Ingredients
Four russet or other baking potatoes, well scrubbed but not dried.

How to Make.
1. Prick the potatoes with a fork and wrap them individually in aluminum foil.
2. Place the foil-wrapped potatoes in a four- to 6-quart slow cooker, cover, and cook on Low for 6 to 8 hours, until soft.

Tips from our test kitchen: substitute a sour cream-based ranch or onion dip for the sour cream this recipe also was very good when served cold with vichyssoise.

Ingredients
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
1/2 cup finely chopped onion
2 to 4 bay leaves
salt and pepper
chicken broth (or water)
6 cups peeled and diced potatoes (smaller than 1 inch Square)
one (10 3/4 ounce) can condensed cream of chicken soup
1 cup sour cream
1 cup milk
finely chopped chives (optional)

Preparation Instructions
Combine the celery, carrots, onion, bay leaves, and salt and pepper to taste in a large stock pot. Cover with the broth and cook over medium-high heat until soft. Add the potatoes and more broth to cover. Boil until the potatoes are soft but not mushy (about 25 min.). Whisk the chicken soup and sour cream in a bowl until smooth. Add to the potatoes. Add the milk a little at a time until you reach the desired consistency. Stir lightly so as not to break the potatoes. Garnish with chives, if desired

Variations:
Add 2 to 4 links of cooked sausage, cut into small pieces, or small pieces of cooked ham. Garnish with paprika or crisply fried and crumbled bacon.

One day a friend told me she added cream of chicken soup and sour cream to her potato soup to make it richer andcreamier. I worked with my own recipe and came up with this one and feel it is delicious enough to share with others. It is one dish the entire family agrees on.

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• coxinha

6 oz light turkey, pork or chicken sausage
4 cups frozen potatoes with onions/peppers
1 carton (8 oz) fat free egg product or 4 eggs lightly beaten
1/4 cup skim milk
1/8 tsp ground cayenne
1/8 tsp black pepper
1/2 cup reduced fat or fat free shredded Cheddar cheese

1. Heat 12-inch nonstick skillet over hight heat. Add sausage and cook 4-5 minutes, until no longer pink. Remove from skillet and drain on paper towels. Return from skillet and gently stir in potatoes.

2. In small bowl, mix eggs and remaining ingredients except cheese until well blended. Pour over potatoes and sausage evenly; cover and cook over medium-low heat for about 10 minutes.

3. Uncover and cook for an additional 5-8 minutes unil eggs are set, but are still moist. Sprinkle cheelse over top. Let stand off heat until cheese is melted. Slice and serve immediately.

TIPS: Serve with your favorite toast and fruit for a well-balanced breakfast!

3 cups unpeeled potatoes, cubed 1 to 1 1/2-inch pieces
1/2 cup plain low-fat yogurt
1/4 cup shredded Swiss cheese
2 Tbsp skim milk
1/2 tsp salt
1/8 tsp pepper, white or black
2 medium green onions (2 Tbsp)

1. In 3-quart saucepan, place potatoes and enough water to cover. heat to boiling. Reduce heat to medium; cover and simmer 15 to 20 minutes or until tender. Drain potatoes.

2. In large bowl, mash hot potatoes. Beat in yogurt, cheese, milk, salt and pepper with electric mixer on low speed until light and fluffy. Stir in onions.

TIPS: Russet potatoes are a favorite for mashed potatoes, but in this recipe try using Yukon Gold for a richer, sweeter flavor and creamy yellow color.

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• dauphinoise potatorecipe

Potatoes (preferably big ones) as much as you want
Sauce
1 finely chopped green pepper
2 Tsp. Soy sauce
1 Tsp. vinegar

Directions

1. Peel the potatoes
2. Put the grater(the kind that you use to grate cheese) into a bowl of
water
3. Grate the potatoes. Let them fall into the water (This will prevent
potatoes from changing colors)
4. Filter them with a fine cloth or sieve. Do not throw away the water.
5. Leave the water for a minute. After a while there will be some starch at
the bottom.
6. Carefully throw away the water but not the starch at the bottom
7. Mix the potato and the starch together.
8. Put little bit of oil in the pan.
9. Put the mixture on the pan with a spoon (make it in a small circle) and
fry it.
10. It ¡s more tastier if you let it turn brownish
11.Make the sauce. Do not put the sauce on the pancakes. It ¡s salty. You
dip them in the sauce everytime you take a bite.

Serve delicious Korean potato pancakes to hungry guests!

2 lbs potatoes
3 tbsp flour
3 tbsp. evaporated milk
1 onion, grated
2 eggs
salt
freshly ground white pepper
oil for frying

Directions

Peel potatoes and dry with paper towels. Grate them into bowl (large disc)
In another bowl mix flour and milk together, add onion and eggs. Mix well.
Drain liquid from potatoes and add to egg mixture. Season with salt and
pepper.
In a frying pan heat up oil real good over medium heat. For each pancake
use about 2 tablespoons potato mixture; flatten in skillet a little and
fry them about 3 minutes each side, or until golden brown. Place on
warm plate and continue frying the rest. Serve hot with applesauce or
peel and core some apples, slice them and fry them in some butter. Or
serve with a dollop of sour cream and a scoop of applesauce.

How visitors found this page:

• dutch potato pancakes recipe
• recipe for fried apples or applesauce

6 Idaho potatoes, baked and then chilled with their skins on
8 tbsp (1 stick) butter
1 tsp salt, or to taste
2 tbsp chopped fresh dill
1 tbsp fresh parsley

Directions

1. Preheat the oven to 400 degrees.

2. Slice the potatoes very thin and lay them in a buttered baking dish,
each slice slightly overlapping the one next to it. Dot with the butter
and sprinkle with salt.

3. Bake until golden brown & crunchy, about 25 to 30 minutes.

4. Sprinkle with chopped dill & parsley.

6 medium potatoes
1/4 teaspoon salt
2 fresh meentos or one 4 oz. can of chopped
1/4 teaspoon onion juice

Directions

Wash and pare potatoes and cup into 1/2 inch squares. Dry potato
pieces well. French fry them in beef suet until a delicate brown
in color. Drain on paper towel. Sprinkle with the salt. Transfer
potatoes to a frying pan with a little melted butter. Add chopped
pimentos (red pepper may be substituted today) and add one teaspoon
of onion juice. (Today 1/4 to 1/2 cup finely chopped onion may be
substituted). Cook over medium heat until the dish is well warmed,
tossing to prevent burning. This dish is to be light and fluffy,
not mashed down into the pan.

The adding of a light cheese sauce or melted cheese (grated italian
cheese is used in some places today) will turn the dish into Potatoes
O’Brien Au Gratin and is not considered, by some, authentic.

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• potato au brien soup
• potatoes obrian

4 Med. Potatoes
2 Tbsp. Canola Oil
1 Tsp. Dried Rosemary leaves
1 tsp. black pepper
1 tsp. salt
1/2 tsp. dried Thyme
1/2 tsp. garlic powder
1 tsp. paprika

Method

Wash potatoes, removing any dirt from skin and pat dry. Cut into chunks about
1 inch square. In a med. bowl toss potatoes in canola oil. Toss again with
salt, pepper and other spices. Put bowl in microwave and cook for about 8
mins. on med high to high. Stir once during cooking. Finish potatoes in oven
until tender and nicely browned.

2 med potatoes
salt
2 tbsps oil
1/4 c honey

Directions

Peel potatoes and put in a pan of cold water, bring to the boil then drain
immediately. Place potatoes in a baking dish with oil and butter and
sprinkle with a little salt. (Sprinkling with a little salt gives a light,
crunchy crust.) Bake at 180 C for 20 mins. Baste with honey and
bake a further 20 minutes. Serve with any roast meat.